Peel Daikon root and using the smallest blade, spiralize into long, thin, ramen-like strands
Trim strands to be 10-12 inches long, placing on a clean kitchen towel to absorb excess moisture
In a pan set to medium heat add olive oil and onions, cooking until the onions soften and start to turn golden
Add wine, and deglaze to get all the brown bits off the bottom of the pan
Add mushrooms to the pan, with extra olive oil if needed, and sauté until tender, 5 minutes
Add vegetable stock and pesto, simmer until heated through, 10 minutes
Add the Daikon “ramen noodles” and season with salt and black pepper, to taste
Cook another 4-5 minutes, or until Daikon are crisp tender -- do not overcook
Remove from heat and serve in a bowl
Allow each person to top with their preferred garnish serve immediatelyEnjoy!